Pasta Bianco with Grilled Shrimp

1: Bring a large pot of salted water to a boil. Add pasta & cook to al dente according to package instructions.

2: Save 1 cup of pasta water, drain & return pasta to pot. Toss with a drizzle of olive oil to prevent sticking.

3: In a saucepan over medium heat, heat a splash of oil + garlic until garlic is toasted and aromatic.

4: Reduce heat to low & stir in heavy cream. Keep it on medium low for 1 minute, making sure not to boil.

5: Add ricotta, mozzarella & salt. Stir & warm until smooth, about 2-3 minutes. Remove from heat.

6: Immediately add lemon juice, pepper, & red pepper flakes. Stir.

7: Prepare shrimp by heating the grill to medium-high and lightly oiling the grates. Alternatively, heat a cast iron skillet over medium heat & drizzle with olive oil.

8: Toss the shrimp in a drizzle of olive oil & a pinch of sea salt to coat in a medium bowl.

9: Grill shrimp for 2-3 minutes, turning halfway through. Remove the shrimp as soon as they turn opaque & the shells are golden brown.

10: Assemble pasta by tossing cooked spaghetti with ricotta sauce & shrimp. Add reserved pasta water if necessary to make a silky sauce that coats the noodles.

11: Garnish with a sprinkle of sea salt & fresh cracked pepper. Serve with a lemon wedge. Enjoy!